YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Lean Ground Beef Skillet with Roasted Vegetables
Savor a hearty skillet meal featuring lean ground beef seasoned with aromatic herbs, complemented by a mix of roasted zucchini, red bell pepper, and red onion. This balanced dish delivers a satisfying mix of protein, fiber, and natural sweetness from the vegetables, making it a perfect option for a wholesome dinner.
INGREDIENTS
6 oz Lean Ground Beef (95% lean)
1 medium Zucchini
1 medium Red Bell Pepper
1/2 medium Red Onion
1 tsp Olive Oil
2 cloves Garlic
1 tsp Dried Thyme
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F. Line a baking sheet with parchment paper.
Chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Toss them in half a teaspoon of olive oil, salt, and pepper.
Spread the vegetables on the prepared baking sheet and roast in the oven for about 20 minutes, or until they are tender and starting to caramelize.
While the vegetables roast, heat a non-stick skillet over medium-high heat. Add the remaining olive oil and sauté minced garlic for about 30 seconds until fragrant.
Add the lean ground beef to the skillet. Break it apart with a spatula, seasoning with dried thyme, salt, and pepper. Cook until the beef is browned and cooked through, about 6-8 minutes.
Once the vegetables are done, add them into the skillet with the ground beef. Stir gently to combine the flavors.
Taste and adjust seasonings as needed. Serve the skillet hot for a balanced and satisfying meal.